Grilled Maple Mustard Chicken

• Meat

  • 1 1/2 lb Chicken breast, boneless skinless

• Produce

  • 3 cloves Garlic
  • 1 tbsp Rosemary, Fresh

• Condiments

  • 1/4 cup Dijon mustard
  • 1/4 cup Maple syrup
  • 1/4 cup Mustard, spicy brown

• Baking & Spices

  • 1/4 tsp Sea salt, fine

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

• Other

  • 1/4 tsp

Found on whattheforkfoodblog.com

Description

Ingredients

• 1/4 C spicy brown mustard
• 1/4 C dijon mustard
• 1/4 C maple syrup
• 3 cloves garlic, crushed
• 1 Tbsp fresh rosemary, chopped
• 2 Tbsp apple cider vinegar
• 1/4 tsp fine sea salt
• 1/4 tsp
• 1 1/2 lb. boneless skinless chicken breast

Directions

• See notes about marinating time.
• In a medium bowl, whisk together the spicy brown mustard, dijon mustard, maple syrup, garlic, rosemary, vinegar, salt, and pepper until well combined.
• Trim the chicken of any fat and place in a glass baking dish or zip lock bag. Pour 3/4 of the marinade over the chicken and turn the chicken until coated on all sides. Cover and refrigerate the chicken at least 2 hours or overnight. Refrigerate the remaining 1/4 of the marinade in a separate bowl.
• When the chicken is done marinating, preheat grill to 500 degrees. Place the chicken on the grill and grill 5-8 minutes per side or until the thickest parts of each chicken breast reaches 160 degrees.
• When the chicken is done, let it rest on a plate for 5 minutes before serving.